Instant Pot Turkey and Spinach Meatballs - Traditional - Lunch
Having meatballs in the freezer makes it easy to pull a family meal together fast! These Turkey Spinach Meatballs are full of all kinds of green goodness, plus they are made in the Instant Pot rather than fried for healthier mealtimes that still taste great.
Ingredients
- 1 pound Ground Turkey
- 1 cup chop Spinach
- ⅓ cups dice Green Onion (Scallion)
- 1 teaspoon Oregano, Dried
- 1 teaspoon Basil, Dried
- 2 tablespoons Ketchup
- 1 teaspoon Salt
- ½ teaspoons Black Pepper
- 1 teaspoon Italian Seasoning
- ½ cups Bread Crumbs
- ½ cups Parmesan Cheese, Grated
- 2 teaspoons Olive Oil
- ½ cups Water
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- **Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using more servings you may need to increase your cooking time.**
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Make From Frozen Serving Day Directions
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
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Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- **Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using more servings you may need to increase your cooking time.**
- Combine all ingredients besides oil and water in a large bowl. Mix thoroughly.
- Shape into 1-inch balls.
- Add oil to the Instant Pot.
- Brown meatballs in batches for a few minutes then remove to a plate until all are finished.
- Once browned, add water and meatballs in Instant Pot, trying to keep layers as even as possible.
- Lock lid into place and seal steam nozzle. Set on high pressure for 6 minutes.
- Release pressure naturally for 5 minutes then release any remaining pressure.
Nutrition Facts
- Servings Per Recipe
- 4 Servings
- Serving Size
- about 4 meatballs Amount Per Serving
- Calories
- 340
- Total Fat
- 17g
- Saturated Fat
- 6g
- Trans Fat
- 0g
- Cholesterol
- 94mg
- Sodium
- 1043mg
- Total Carbohydrates
- 16g
- Fiber
- 1g
- Sugar
- 2g
- Protein
- 30g
- WW Freestyle
- 5